Minty Pea Dip
- Servings: 4
- Yield: Makes 2 cups
Photography: Bryan Gardner
Source: Whole Living, January/February January/February 2012
- 3 cups frozen green peas
- 1/4 cup fresh mint leaves
- Zest and juice of 1 lemon
- 1 clove garlic
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoons tahini
- Coarse salt and pepper
Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain.
Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini.
Season with salt and pepper; drizzle with oil.